Obviously they were not useful or practical to can whole tomatoes, so that year all we made was crushed tomatoes (blended with skins on) and salsa (also with skins on). Crushed tomatoes are easy to use, but I do not like them as much as whole tomatoes. I usually dice my whole tomatoes before adding them to any recipe, but whole tomatoes can be cut in half, thirds or fourths (useful in hearty soups or bean and pasta salads) or smashed (for soup bases or sauces or 'fresh' salsa). Crushed tomatoes are just smashed...no options. Period.
Back to tomato soup. This is the BEST EVER soup. It is thick and hearty with a texture you can almost sink your teeth into. It makes a meal, not a broth to go with a sandwich like the canned soups. Unfortunately, since it was an experiment, I did not take pictures. I figured I would have to make it a few times to get it just right. I figured wrong. By the time I realized it, everyone had gobbled it all up. There was barely one bowl left over for the hubby to take for lunch the next day along with the baked on ring you get in the pot you make it in. Not very picture worthy.
I promise to make it again soon and add pictures at that time. Until then, the recipe is too good to make you wait.